Fruit cake

Fruit Cake - A Fragrant Delight

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

Welcome to the world of sweet delights! Today I will present to you a fruit cake recipe that is sure to become everyone's favorite. This cake not only looks fantastic, but it is also an explosion of flavors, with a fluffy base and a smooth cream, perfect for enjoying in the company of loved ones. Let's embark on the adventure of making this treat!

A short story about the fruit cake

Fruit cake is a classic dessert that has been adored for generations. Its origins are shrouded in mystery, but it is clear that it was created to celebrate the season of fresh fruits. It is versatile, adaptable to individual preferences and available fruits. Whether you serve it at a party, for a birthday, or simply as a dessert after dinner, fruit cake is always an inspired choice.

Ingredients

*For the base:*

- 7 eggs
- 7 tablespoons of oil (preferably sunflower or canola oil)
- 1/2 cup of flour (approximately 75g)
- 1 cup of sugar (approximately 200g)
- 1 pinch of baking powder
- Fruits (cherries, sour cherries, kiwi, strawberries, peaches, etc. - mix according to preference)
- Coconut for decoration

*For the cream:*

- 2 packets of pudding (vanilla or strawberry)
- 8 tablespoons of sugar
- 750 ml of orange juice (or another preferred fruit juice)

Step by step: Preparing the fruit cake

1. Prepare the ingredients
Make sure you have all the ingredients at room temperature. This is essential for achieving a fluffy base. Separating the eggs is an important step; ensure there are no traces of yolk in the egg whites, otherwise, they will not whip well.

2. Whipping the egg whites
In a clean, dry bowl, add the egg whites and a pinch of salt. Whip them with an electric mixer on high speed until they become frothy. When they start to become firm, gradually add the sugar, continuing to whip until you achieve a shiny, firm meringue.

3. Adding the wet ingredients
In another bowl, mix the egg yolks with the oil and the baking powder quenched with a tablespoon of vinegar. Incorporate the mixture well and add it over the egg whites, gently folding with a spatula, using upward and downward motions to avoid losing air from the mixture.

4. Incorporating the flour
Finally, gradually add the flour, mixing carefully. The mixture should be homogeneous and fluffy.

5. Preparing the tray
Line a tray with baking paper, ensuring it is well secured. Pour the mixture into the tray and level it evenly. Then, add the fruits of your choice on top, sprinkling them nicely to integrate them into the cake's landscape.

6. Baking
Preheat the oven to 180°C (350°F) and place the tray inside. Bake the cake for about 30 minutes or until a toothpick inserted in the middle comes out clean.

7. Cooling
After removing the cake from the oven, let it cool completely in the tray, then transfer it to a serving plate.

8. Preparing the cream
In a saucepan, add half of the orange juice along with the 8 tablespoons of sugar. Place it over medium heat and stir continuously. In the other half of the juice, dissolve the pudding powder. When the sugar has dissolved, add the pudding, stirring continuously to prevent lumps from forming. Cook until the mixture thickens and becomes gelatinous.

9. Assembling the cake
Pour the cream evenly over the cooled cake, carefully distributing it to cover the entire surface. Sprinkle the coconut on top for an attractive appearance and added flavor.

10. Serving
Let the cake rest in the refrigerator for at least an hour before cutting it. It is ideal to be served cold, alongside a scoop of ice cream or a chocolate sauce for a delicious contrast.

Practical tips and variations

- Seasonal fruits: Experiment with different fruits depending on the season. For example, in summer, strawberries and peaches are excellent, while in winter, citrus fruits can add a fresh taste.
- Brown sugar: If you want a more caramelized flavor, replace white sugar with brown sugar.
- Fruit sauce: You can prepare a sauce from fresh or frozen fruits, mixing them with a little sugar and water, to create a delicious glaze.
- Enriching the cream: For an extra flavor boost, add a few drops of vanilla or almond essence to the pudding cream.

Nutritional benefits

This fruit cake is not only delicious but also offers nutritional benefits. Fruits are an excellent source of vitamins, minerals, and antioxidants, and using orange juice adds a boost of vitamin C. Depending on the chosen fruits, the cake can contain essential fibers for healthy digestion.

Frequently asked questions

- Can I use frozen fruits? Yes, frozen fruits are an excellent option. Make sure to thaw and drain them well before use.
- How can I make the cake less sweet? Reduce the amount of sugar in the base or cream. Also, sour fruits can help balance the sweetness.
- Can I replace the oil? Yes, you can use melted butter or coconut oil for a different taste.

Delicious combinations

This fruit cake is perfect alongside a cup of green tea or a strong espresso. Additionally, vanilla ice cream or light whipped cream can perfectly complement its taste and texture.

I hope this recipe brings you joy in the kitchen and to your tables! Don't forget to share the final result with family and friends. Enjoy!

 Ingredients: Base: 7 eggs, 7 tablespoons of oil, 1/2 cup of flour, 1 cup of sugar, 1 baking powder, fruits (cherries, sour cherries, kiwi, strawberries, peaches, etc.), coconut. Cream: 2 vanilla or (strawberry) puddings, 8 tablespoons of sugar, 750 ml of orange juice.